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Chipotle Tenderloin Steak and Potatoes

Prep Time: 15 minutes
Grill: 20 minutes

4 beef tenderloin or rib eye steaks, cut 1 to 1-1/4 inches thick
2-4 Tbsp finely chopped, drained chipotle peppers in adobo sauce
2 Tbsp snipped fresh cilantro
1 Tbsp lime juice
4 cloves garlic, minced
1/2 tsp salt
3 medium potatoes, each cut lengthwise into 8 wedges
2 tsp olive oil
1 tsp coarse or kosher salt
1 lime, cut into wedges

Trim fat from steaks. In a small bowl, stir together chipotle peppers, cilantro, lime juice, garlic, and salt. Brush mixture onto both sides of steaks. Brush potato wedges with olive oil and sprinkle with salt.

Preheat grill. Reduce heat to medium. Place potatoes on grill rack directly over heat. Cover and grill 20-25 minutes or until potatoes are tender and brown, turning once halfway through grilling. While potatoes are grilling, add steaks to grill. Cover and grill until steaks are desired doneness, turning once halfway through grilling (12-18 minutes for medium doneness). To serve, pass lime wedges with steaks. Makes 4 servings.

Per serving: 385 calories, 13 g fat.

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